Mario Garcia began as a dishwasher at Sanderlings eight years ago and rose to line cook. He’s now a sous chef for the restaurant at Seascape Resort, which is staying open during renovations to gear up for the summer. SCW: What have you eaten today? MARIO GARCIA: When I got in, one of the chefs…
Articles
A Dynamic Duo of Local Pinots
It was a charmed week in which I was able to discover not one, but two of the best Santa Cruz Mountain appellation pinot noirs I’ve ever tasted. The first was a 2008 Miller Hill Vineyard pinot from Silver Mountain Vineyards ($38). Made from Dijon clones 115 and 667, this gorgeous creation had been aged…
Women Take Over This Year’s Banff Festival
Every year, organizers of the adventure-sports-themed Banff Mountain Film Festival were asked over and over: “Where are the women?” This year, they decided to do something about it, making it a top priority to highlight the risk-taking of edgy female athletes around the world.
Negativland Returns to Noise
Mark Hosler on Negativland’s music and live show, which now features their twisted take on the concept of “greatest hits.”
Team Behind Assembly Announces New ‘Pop Up’ Spot
Assembly Team Pops Up: Sleep is not an option for Kendra Baker and Zach Davis, who have launched yet another in an endless string of big ideas in food performance even as the dishes are barely dry from their gala preview event at the Del Mar Theatre last week.
Preview: Fred Eaglesmith at Kuumbwa
Is Fred Eaglesmith the man? There’s no sabermetrics for this kind of thing, but let’s take a look at the way the Canadian singer-songwriter, who comes to the Kuumbwa for two shows on Friday, Feb. 21, has subverted expectations, convention and straight-up common sense at every turn.
Surfing the Westside’s Wine Wave
The name Surf City Vintners is the branding umbrella for a dozen limited-production wineries clustered at the industrial edge of town. Neither surfers nor city dwellers, these folks are all vintners all the time.
Burrito Power Rankings:2014 Edition
What makes a great burrito?
A good tortilla is important, as is the quality of everything wrapped inside. But there’s really no template or scorecard for this stuff.
Foodie File: Café Gratitude
When the 36-year-old chef at the all-vegan, all-organic Café Gratitude chows down on a greasy, meaty dish he really likes, he stops and says to himself, “Yeah, I can do that.”
Foodie File: Rocky’s Café
Amanda Franks started at Rocky’s Café on Highway 9 as a server at age 15. Seven years later, she’s managing the Felton restaurant in the mornings before going to class at Cabrillo College, where she studies business.
